Chicken Wellington #879 4/08

Categories:
New 2008, peas, poultry, ToTryAgain

2 boneless chicken breast halves
1 tablespoon olive oil
3 tablespoon butter, softened; divided
2 teaspoon dried rosemary
1 teaspoon sage
1/2 teaspoon Salt
1/2 teaspoon pepper
1 15 oz container pie shell, 9, unbaked; refrigerated
1 large egg; beaten -----SAUCE-----
1 15 oz container peas & onions; drained
3 tablespoon Butter
3 tablespoon flour
1 cup cream (heavy)
1 cup chicken broth
1/2 teaspoon Salt
1/4 teaspoon pepper

Pound chicken to an even thickness. Cut into 4 separate pieces. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4 - 5 minutes per side or until browned. Meanwhile in a small bowl, combine the rosemary, sage, salt, pepper, and remaining 2 tablespoons butter. Unroll pastry sheets: cut each into half. Place a chicken breast quarter on each piece; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry, pinch seams to seal. Place on a pastry sheet that has been covered with foil and spayed with Pam, brush with egg. Bake at 400°F for 25 to 30 minutes until a thermometer reads 170 degrees. Let stand for 10 minutes before serving. Meanwhile for the sauce, melt the butter in a saucepan, blend in the flour, gradually blend in the broth and cream stirring constantly. Cook and stir until the mixture thickens and bubbles. Add salt, pepper, and the peas. Heat through. If the mixture thickens too much, just add a litle more chicken broth. Revised 8/09 to use only 1 breast and only 2 pie crusts.

Contributor: Taste of Home

Yield: 4 servings